When I was a kid, Halloween was a huge deal in my neighborhood. Every house competed for best Halloween decorations, and kids avidly compared the quality of candy they received from each family, sometimes shaming other kids for their parents’ subpar candy selection. More often than not, one of our neighbors would have a party where the adults drank “special” beverages, and kids ran around all crazy in their costumes or did fun activities like bob for apples.
I’m not sure about you, but I lived for apple bobbing. Probably because I was oddly good at it, unnecessarily competitive, and thought everyone looked hilarious while doing it. So in honor of my childhood obsession with apple bobbing, I decided to make an adult version of a classic – THC-infused chocolate apple pops!
For this recipe, I used Bhang dark chocolate, which is one of my favorites to cook with! It has such a great, rich flavor and no trace of cannabis in the taste. Feel free to be as creative as you want with your decorations! I scoured the aisles at Party City and found some fun stuff, or you can go the simple route with Halloween-themed sprinkles!
This recipe can be adapted to make as many pops as you’d like! I typically get 2-3 good, thick slices per apple. To manage the dosing, use 1 square of infused chocolate per apple slice, and supplement with chocolate candy melts or chocolate chips with some coconut oil if vegan. The measurements don’t need to be precise, but you will need 2-3 tablespoons of non-infused chocolate per pop in addition to the 1 square of infused chocolate.
THC per serving: ~9mg THC/pop
Total Time: 20 minutes
- Popsicle sticks
- Baking sheet
- Parchment paper
- Granny Smith Apples
- 1 square Bhang chocolate per apple slice
- Chocolate candy melts (can use chocolate chips + some coconut oil if vegan)
- White chocolate candy melts
Slice apple into ½ inch thick vertical slices.
Using a small paring knife, pierce a small slit into the bottom of the apple slice. Carefully push in your popsicle stick. Transfer to a baking sheet lined with parchment paper.
Place chocolate candy melts and Bhang chocolate together in a large, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring with a whisk between rounds.
Coat apple slices in chocolate. If the chocolate is too thick, add a little bit of oil to make it drippy enough.
Decorate your pops however you’d like and don’t be afraid to be creative! We used Halloween-themed sprinkles, white chocolate to make a spiderweb, and candy eyes with white chocolate and freeze dried strawberries.